Quick and Easy No-Knead, No-Rise Pizza Dough Recipe (2024)

FAQs

Can you make pizza without dough rising? ›

This no-rise pizza dough recipe is quick and merely involves mixing a few basic ingredients and patting the dough into the pan — no need to wait for the dough to rise with this approach.

Never fear if your pizza dough isn't rising. Perhaps you accidentally destroyed your yeast, or it simply died. Fix it with some fresh yeast while the dough is still warm. You must knead the dough for at least 15 minutes, and you must knead it well.

You can: 1) Use it right away. 2) Let it rest for up to an hour. 3) Refrigerate it for up to 3 days.

If you're in a hurry, skip the rise and make the pizza right now. It will make a thin-crusted pizza with a cracker-like flavor. Option 2 — Let the dough rise for 1 to 1 1/2 hours. If you're planning to make pizza today, then give the dough a rise.

Here's what you'll need to make this two-ingredient pizza dough: Self-rising flour: You'll need 1 ½ cups of self-rising flour. If you only have all-purpose flour on hand, you can make a DIY version with just a few ingredients. Yogurt: Plain Greek yogurt holds the dough together and ensures a tender texture.

If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast. Keep reading for instructions on how to revive your dough and learn the top reasons behind why dough won't rise.

If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.

Baking powder: Without yeast, the pizza dough needs baking powder to rise. Salt: A pinch of salt enhances the flavor and strengthens the gluten.

Over-fermented dough can get fragile and tear easily when you try to shape it (it can even fall apart). The dough can become excessively sticky and spread easily. Sometimes an overly warm dough can even turn grey.

What happens if you put too much yeast in pizza dough? ›

Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).

Pizza makers will cold proof dough, meaning they refrigerate it for 24 to 72 hours after it is made. Cold proofing allows the yeast to slowly eat sugar and ferment the dough, which gives it flavor. The longer you allow the dough to ferment, the more flavor it develops.

A Bowl of Steaming Water is the Key to Quickly Proofing Bread. In the winter, when your house and kitchen are at a crisp temperature and you need a warm spot for your dough to rise, create a makeshift “proof box” by placing a bowl of steaming water inside your oven alongside your bowl of dough.

Docking the dough gives this air room to escape and so, it doesn't stay in the crust. Many restaurant owners think they can't dock their frozen pizza dough, since it is frozen. However, you'll still be able to pierce this dough slightly and even those very tiny holes will be enough to make a difference.

Your dough will be shaggy and lumpy to begin with, but once you've kneaded it for a while it should be smooth and slightly tacky to touch. If your dough holds it shape and doesn't ooze or sag when you hold it up, that's another good sign that your dough is well kneaded.

By double fermenting pizza dough, you are allowing it to rest twice. This process helps the yeast react better with the other ingredients in the dough and helps it rise correctly. So if you're looking to take your pizza-making game up a notch, give pizza fermentation a shot! You'll be glad you did!

Rise: Transfer dough to a greased bowl and cover with a dry towel or greased plastic wrap. Allow to rise for 1 to 1.5 hours, or until it has about doubled in volume. Roll out: Gently punch the dough down and place on a lightly greased or floured counter top.